Skip to main content

Fruit Soups

Pear and Watercress Soup
4 teaspoons Olive oil, divided
3 each pears, cored and diced
1 medium white potato, diced
1 tablespoon Grated fresh ginger
4 cups low-sodium vegetable broth
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 (1/2-inch-thick) slices Nature's Place trademark Organic multigrain bread
2 bunches watercress
2 tablespoons chopped fresh tarragon
2 tablespoons Red wine vinegar
1 1/2 tablespoons Fresh lemon juice
1 cup almond milk (unflavored, unsweetened)
+ Add to Shopping List
Pear and Watercress Soup

Pear and Watercress Soup

Pear and Watercress Soup
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:37 minutes
1. Heat 2 teaspoons oil in a large saucepan over medium heat. Add pears, potato, and ginger; cook 2 minutes. Pour in broth, then stir in salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
2. While broth simmers, preheat oven to 350 degrees. Brush one side of each bread slice with remaining 2 teaspoons oil, then cut into 1-inch pieces. Bake oil-side-up for 6 to 8 minutes or until toasted.
3. Set aside 8 watercress sprigs for garnish. Roughly chop remaining cress and add to the broth pan with tarragon and vinegar. Cook for 5 minutes, stir in lemon juice, then puree in a blender or food processor, in batches if necessary, until smooth. (Alternately, use an immersion blender.) Return soup to pan, stir in almond milk, and heat 2 minutes.
4. To serve, ladle into 8 bowls. Garnish each with toasted bread cubes and a watercress sprig.
Source: Hannaford fresh Magazine, January - February 2012